---
title: "Konjac Cake (魔芋蛋糕)"
description: "Konjac Cake is a low-calorie, Gluten Free dessert that uses erythritol instead of white sugar. It has a light, moist texture with a cocoa aroma, making it especially suitable for those on a Low Fat diet. It is rich in dietary fibre and protein, providing a strong sense of fullness."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_mo-yu-dan-gao.jpg"
url: "https://cookbook.cn-trending.com/r/dessert_mo-yu-dan-gao/"
---

# Konjac Cake

**魔芋蛋糕 · mó yù dàn gāo**

> Time: 30 min · Difficulty: Hard · Calories: 234 kcal · Serves: 1 serving · Category: [Desserts](https://cookbook.cn-trending.com/c/dessert/) (甜品)

Konjac Cake is a low-calorie, Gluten Free dessert that uses erythritol instead of white sugar. It has a light, moist texture with a cocoa aroma, making it especially suitable for those on a Low Fat diet. It is rich in dietary fibre and protein, providing a strong sense of fullness.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_mo-yu-dan-gao.jpg)

## Ingredients

- 3 pieces Eggs (鸡蛋) — per serving
  - Tip: Choose fresh, refrigerated Eggs for easier separation and whipping of the whites.
- 50 g Erythritol (赤藓糖醇) — per serving
  - Tip: Choose a sugar substitute suitable for keto and Low Fat diets.
- 10 g Cocoa powder (可可粉) — per serving
  - Tip: Choose unsweetened pure Cocoa powder.
- 10 g Konjac flour (魔芋粉) — per serving
  - Tip: Konjac flour provides dietary fibre and binding.
- 1 g Cream of tartar (塔塔粉) — per serving
  - Tip: Used to stabilise the egg whites; a few drops of lemon juice can be used as a substitute.

## Tools

Oven, Electric whisk, Metal cake tin, Parchment paper, Table knife, Oven mitts, Egg separator

## Method (6 steps)

1. **Preheat the Oven** — Before preparing the cake batter, preheat the Oven to 350 ℉ (150 ℃).
   - Duration: 5 min
   - Tip: Preheating in advance ensures temperature stability when the batter goes into the oven.
   ![Step 1: Preheat the Oven](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_mo-yu-dan-gao/step_1.jpg)
2. **Separate the Eggs** — Separate the egg whites and yolks from fresh Eggs into two dry containers.
   - Duration: 2 min
   - Tip: The egg white container must be oil-free; a few water droplets are acceptable.
   - Tip: Do not break the yolks, and ensure no yolk mixes into the egg whites.
   - Tip: The container for the egg whites should be large enough; the egg white level should not exceed 1/8 of the container.
   ![Step 2: Separate the Eggs](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_mo-yu-dan-gao/step_2.jpg)
3. **Whip the Egg Whites** — Add Cream of tartar to the egg whites. First whip on high speed until coarse bubbles form, then add erythritol and whip on medium-low speed until stiff peaks form.
   - Duration: 5 min
   - Tip: Signs of stiff peaks: the whisk head lifts with upright peaks, and the egg whites do not fall when the container is inverted.
   - Tip: Keep the whisk close to the bottom to prevent the lower layer from being under-whipped.
   ![Step 3: Whip the Egg Whites](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_mo-yu-dan-gao/step_3.jpg)
4. **Mix the Other Ingredients** — Fold the yolks into the meringue, then add the Cocoa powder and konjac flour. First fold with a Table knife, then mix on low speed with the whisk.
   - Duration: 3 min
   - Tip: Folding first prevents the powder from splashing.
   - Tip: Folding technique: insert from the centre to the bottom, scrape up towards the 8 o'clock position, and rotate the bowl, similar to stir-frying.
   ![Step 4: Mix the Other Ingredients](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_mo-yu-dan-gao/step_4.jpg)
5. **Bake** — Line the tin with Parchment paper, pour in the batter, smooth the top, and tap out large air bubbles. Bake in the Oven for 25 minutes.
   - Duration: 25 min
   - Tip: Tapping a few times makes the cake texture finer.
   - Tip: Be sure to wear Oven mitts when removing the cake.
   ![Step 5: Bake](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_mo-yu-dan-gao/step_5.jpg)
6. **Cool and Unmould** — Drop the tin from a height to release hot air, then invert to cool for 10 minutes before unmoulding and cutting into pieces.
   - Duration: 10 min
   - Tip: Unmoulding immediately before cooling will damage the cake's shape.
   - Tip: Be careful of burns when inverting the tin.
   ![Step 6: Cool and Unmould](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_mo-yu-dan-gao/step_6.jpg)

## Tips

- This recipe is mainly based on keto cake making videos.
- The egg white whipping and folding process can greatly draw on Chiffon cake making experience.
- Konjac flour is highly absorbent; fold at a moderate speed to avoid deflating the batter.

## Overview image

![Konjac Cake — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_mo-yu-dan-gao_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/dessert/魔芋蛋糕/魔芋蛋糕.md

## Related recipes

- [Baked Egg Tarts](https://cookbook.cn-trending.com/r/dessert_kao-dan-ta/)
- [Margaret Cookies](https://cookbook.cn-trending.com/r/dessert_ma-ge-li-te-bing-gan/)
- [Chiffon Cake](https://cookbook.cn-trending.com/r/dessert_qi-feng-dan-gao/)
- [Honey Bread Without a Stand Mixer](https://cookbook.cn-trending.com/r/dessert_wu-chu-shi-ji-feng-mi-mian-bao/)

---

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